Italian fish stew

Prep: 15 mins

Cook: 45 mins

A fish stew with shellfish and flavours of the Mediterranean.

2 tbsp olive oil

1 fennel bulb, halved and sliced, fronds kept separate to garnish

2 garlic cloves, sliced

½ red chilli, chopped

250g cleaned squid, sliced into rings (from fish monger)

Bunch basil, leaves and stalks separated, stalks tied together, leaves roughly chopped

400g can chopped tomatoes

150ml white wine

2 large handfuls of mussels or clams

8 large raw prawns

140g sea bass fillets

Crusty bread, to serve

Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic and chilli.

Fry until soft, then add the squid, basil stalks, tomatoes and wine.

Simmer over a low heat for 35 minutes until the squid is tender and the sauce has thickened a little then season with salt and pepper.

Scatter the mussels and prawns over and lay the fillets on top.

Cover, turn up the heat and cook on a boil for 5 minutes.

Serve scattered with the basil leaves and fennel fronds as a garnish, with a generous portion of crusty bread.

Serves
4

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Alcohol, Fish, Vegetables, Chilli, Bread, Stock/Broth

Recipe Type
Dinner, Stew

Cuisine
Italian

Level of Difficulty
Easy

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